A comprehensive review on yogurt syneresis: effect of processing conditions and added additives

Arab, Masoumeh; Yousefi, Mojtaba; Khanniri, Elham; Azari, Masoumeh; Ghasemzadeh-Mohammadi, Vahid; Mollakhalili‐Meybodi, Neda

doi:10.1007/s13197-022-05403-6

Cited by 50 publications

(32 citation statements)

References 62 publications

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“…The structure of the yoghurt is given by the interactions between k-casein and whey proteins through disulphide and hydrophobic bonds on the surface of casein micelles [ 59 ]. Syneresis refers to the release of whey (serum) from the yoghurt matrix, which results in undesirable sensory properties, making the product less appealing to the consumer [ 60 ]. Increasing the water holding capacity (WHC) is a possible strategy to decrease the yoghurt’s susceptibility to syneresis [ 61 ].…”

Section: Resultsmentioning

confidence: 99%

Incorporation of Moringa oleifera Leaf Extract in Yoghurts to Mitigate Children’s Malnutrition in Developing Countries

et al. 2023

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Moringa oleifera, which is rich in bioactive compounds, has numerous biological activities and is a powerful source of antioxidants and nutrients. Therefore, M. oleifera can be incorporated into food to mitigate children’s malnutrition. In this work, the bioactive compounds were extracted from M. oleifera leaf powder by ultrasound-assisted solid-liquid extraction. The antioxidant and antimicrobial activities and the phenolic composition of the extract were evaluated. The extract presented a total phenolic content of 54.5 ± 16.8 mg gallic acid equivalents/g and IC50 values of 133.4 ± 12.3 mg/L for DPPH and 60.0 ± 9.9 mg/L for ABTS. Catechin, chlorogenic acid, and epicatechin were the main phenolics identified by HPLC-DAD. The obtained extract and M. oleifera leaf powder were incorporated into yoghurts and their physicochemical and biological properties were studied. The incorporation of M. oleifera did not impair the yoghurts’ stability over eight weeks when compared to both negative and positive controls. The extract presented higher stability regarding syneresis but lower stability regarding TPC compared to the powder. Also, the fortified yoghurts presented higher antioxidant properties than the negative control. These findings highlight the potential use of M. oleifera powder and extract as natural additives to produce fortified foods that can be used in the mitigation of malnutrition.

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Section: Resultsmentioning

confidence: 99%

Incorporation of Moringa oleifera Leaf Extract in Yoghurts to Mitigate Children’s Malnutrition in Developing Countries

et al. 2023

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“…High water holding capacity is a crucial quality attribute of yogurt, as syneresis, i.e., a layer of whey on top of the product due to gel contraction, is undesirable by consumers [ 55 ]. Low water holding capacity also means the yogurt is susceptible to whey separation during processing and transport [ 56 ].…”

Section: Resultsmentioning

confidence: 99%

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

Boeck

Ispiryan

Hoehnel

et al. 2022

Foods

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A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control, a commercial starter culture containing Streptococcus thermophilus was used. The metabolic performance of these strains and the techno-functional properties of the resulting yogurt alternatives (YA) were studied. Microbial growth was evaluated by cell counts, acidification, and carbohydrate metabolization. The structure of the YA was investigated by textural and rheological analyses and confocal laser scanning microscopy (CLSM). Production of antifungal compounds, the influence of fermentation on the content of FODMAPs, and typical metabolites were analyzed, and a sensory analysis was performed. The results revealed an exponential microbial growth in the lentil base substrate supported by typical acidification, which indicates a suitable environment for the selected strains. The resulting YA showed a gel-like texture typical for non-stirred yogurts, and high water holding capacity. The tested strains produced much higher levels of antifungal phenolic compounds than the commercial control and are therefore promising candidates as adjunct cultures for shelf-life extension. The Leuconostoc strains produced mannitol from fructose and could thus be applied in sugar-reduced YA. Preliminary sensory analysis showed high acceptance for YA produced with Lacticaseibacillus paracasei FST 6.1, and a yogurt-like flavor not statistically different to that produced by the control. Overall, each tested strain possessed promising functionalities with great potential for application in fermented plant-based dairy-alternatives.

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“…Furthermore, incubation temperature also plays its role in terms of affecting syneresis. In this regard, lower temperature allows to take longer time for setting of curd whereas gradually increasing tendency in temperature causes increased syneresis in yogurt (Arab et al, 2022 ). Moreover, it has already been suggested in the published literature that dietary fiber of plant origin has absorptive role regarding absorption of serum or whey release from yogurt gel structure (Raza et al, 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk

Sheikh

Siddique

Ameer

et al. 2022

Food Science & Nutrition

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The objective of this study was to investigate the effects of sun‐dried white mulberry fruit powder (WMFP) at addition levels of 2%, 4%, and 6% for enhancing nutritional value and improving the quality of yogurt during refrigerated storage. Results showed that the highest (p < .05) antioxidant activity of 54.53 ± 0.15% was observed in 6% WMFP‐added yogurt samples. Highest pH of 4.53 ± 0.08 was observed in control. Significantly highest (p < .05) acidity (1.12 ± 0.02%) was recorded in the yogurt with 6% WMFP‐added yogurt samples on 28th day. Moreover, the addition of WMFP elevated the total soluble solids up to 20.05 ± 0.02 °Brix and water‐holding capacity up to 55.06 ± 0.34% and lessened the syneresis value (22.92 ± 0.25) in 6% yogurt samples. 2% WMFP‐added yogurt sample was given the highest sensory score in terms of overall acceptability by the panelists (8.00 ± 0.00). Thus, it was concluded that fruit powder of white mulberry can be used to improve physicochemical and sensory properties of fortified yogurt. WMFP addition to yogurt enhanced its antioxidant potential and physicochemical quality. The study introduces white mulberry‐enriched yogurt and suggests the food industries to launch this product in the market.

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A comprehensive review on yogurt syneresis: effect of processing conditions and added additives

Cited by 50 publications

References 62 publications

Incorporation of Moringa oleifera Leaf Extract in Yoghurts to Mitigate Children’s Malnutrition in Developing Countries

Incorporation of Moringa oleifera Leaf Extract in Yoghurts to Mitigate Children’s Malnutrition in Developing Countries

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk

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